Italian Bread the Editors of Publications International, Ltd.
Makes 12 servings
|1||cup plus 2 tablespoons water, divided|
|3||to 3-1/2 cups all-purpose flour, divided|
|1||package (1/4 ounce) active dry yeast|
- Heat 1 cup water in small saucepan over low heat until temperature reaches 120° to 130°F. Combine 2 cups flour, yeast, sugar and salt in large bowl. Stir heated water into flour mixture with rubber spatula to form soft dough. Gradually add about 1 cup flour, stirring 2 minutes or until dough begins to lose its stickiness.
- Turn out dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary. Shape dough into ball; place in lightly greased bowl. Turn dough over so top is greased. Cover loosely with plastic wrap; let rise in warm place 1 hour or until doubled in bulk.
- Punch down dough. Gently flatten into 10-inch circle. Starting with one side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Taper ends gently by rolling back and forth. (Finished loaf should be about 12 inches long.) Grease large cookie sheet; sprinkle lightly with cornmeal. Place loaf on cookie sheet, seam side down. Loosely cover with lightly greased piece of plastic wrap. Let rise in warm place 30 to 40 minutes or until almost doubled in bulk.
- Preheat oven to 350°F. Beat egg and remaining 2 tablespoons water in small bowl. Uncover loaf. Cut 4 or 5 diagonal slashes, each about 3 inches long, in top of loaf, using sharp knife. Gently brush egg mixture evenly over loaf. Bake 30 to 35 minutes or until loaf sounds hollow when tapped. Remove immediately from cookie sheet. Cool completely on wire rack.
|Serving Size:||1 slice (1/12 of loaf)|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||6 %|
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